Old Fashioned Zucchini Bread

This old fashioned zucchini bread tastes like a classic that's passed down for generations. Moist, warmly spiced, and perfect for summer baking!

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Course: Breakfast

Cuisine: American

Keyword: old fashioned zucchini bread

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: loaves

Calories: 2520kcal

Author: Katrin

Gather the ingredients for your zucchini bread.
Preheat the oven to 350°F and lightly grease two loaf pans with baking spray.
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract. Set aside.
In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Then, add the dry ingredients to the wet ingredients.
Stir until just combined, then fold in the grated zucchini and chopped walnuts.
Divide the batter into the prepared loaf pans. Bake for 1 hour, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the zucchini loaves cool in the pans for 10 minutes. Remove them from the pans and transfer to a wire rack to cool completely before slicing. Enjoy!

The easiest way to get your zucchini ready for this old-fashioned zucchini bread is with a box grater over a bowl, then use the grater's large holes.
Make sure to blot your grated zucchini dry with paper towels, as excess moisture can make the bread gummy or soggy in the middle.
Do the toothpick test after baking the zucchini bread for about 1 hour. You can also check if the internal temperature has reached 200°F to confirm it’s fully baked, since baking times may vary depending on the oven.

* Recipe adapted from Midwest Life and Style